Cooking Index - Cooking Recipes & IdeasAsian Chicken Salad Over Rice Noodle Cake Recipe - Cooking Index

Asian Chicken Salad Over Rice Noodle Cake

Type: Chicken, Meat, Poultry
Courses: Salads
Serves: 6 people

Recipe Ingredients

1   Chicken breast - skinless, boneless
1   Scallion - thickly sliced
2   Quarter-size pieces fresh ginger - smashed
2 cups 474mlChicken broth
1 tablespoon 15mlGarlic - minced
1 tablespoon 15mlFresh ginger - minced
1/4 cup 59mlFresh lime juice
2 teaspoons 10mlThai fish sauce - to taste
1 teaspoon 5mlMinced seeded jalapeno chile - if desired
2 teaspoons 10mlSugar
2/3 cup 157mlVegetable oil
3   Scallions - julienne
1   Carrot - julienne
1 cup 237mlBlanched snow peas - julienne
8 cups 320g / 11ozBasil leaves - chiffonade (large)
8 cups 320g / 11ozMint leaves - chiffonade (large)
2 tablespoons 30mlMinced fresh cilantro
8 oz 227gRice noodles
  Oil for deep frying

Recipe Instructions

In a saucepan combine the chicken with the scallion, ginger and salt to taste. Add enough of the chicken broth to just cover. Bring the liquid to a boil over moderate heat and simmer, covered, for 8 to 10 minutes, or until chicken is just cooked through. Let cool in broth.

Drain and cut into strips.  Make the dressing: In a food processor or blender combine ingredients and process until combined well.

In a bowl combine the chicken with the scallion, carrot, snow peas, basil, mint and cilantro. Add the dressing and toss to combine. In a deep fat fryer heat the oil until hot. Add the rice noodles and cook until crisp. Transfer to paper towels to drain. Arrange rice noodles on serving plate and top with the chicken salad.



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